Chicken And Dumplings

• 5 to 6 lb. ready to cook stewing chicken, cut up or 2 large broiler-fryers, cut up
• 1 bay leaf
• 2 sprigs parsley
• 4 celery ribs with leaves
• 1 carrot, pared and sliced
• 1 small onion, cut up
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk
• 2 Tbsp. oil
• 2 Tbsp. snipped parsley

1. In large kettle, add enough water to chicken to cover.
2. Add parsley sprigs, celery, carrot, onion, the 2 teaspoons salt, the pepper and bay leaf.
3. Cover; bring to boiling and simmer 2 1/2 hours.
4. Sift flour, baking powder and the 1/2 teaspoon salt. Combine milk and oil; add with snipped parsley to dry ingredients. Stir just to moisten.
5. Drop from tablespoon directly onto chicken in boiling stock.
6. Cover tightly; return to boiling.
7. Reduce heat (don't lift cover).
8. Simmer 12 to 15 minutes.
9. Remove dumplings and chicken to hot platter; keep hot.

ready, bay leaf, parsley, celery, carrot, onion, salt, pepper, flour, baking powder, salt, milk, oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854415 (may not work)